Antimicrobial food packaging

Content: Front Cover
 Antimicrobial Food Packaging
 Copyright
 Contents
 Contributors
 Preface
 Chapter 1: The Nature and Extent of Foodborne Disease
 1.1 Introduction
 1.2 Regulation and Directives: United States and European Union
 1.2.1 Economic Importance of Food Industry
 1.2.2 Cost of Foodborne Disease
 1.3 Estimates of Major Food Pathogens
 1.4 Conclusion
 References
 Chapter 2: Resistant and Emergent Pathogens in Food Products
 2.1 Introduction
 2.2 Fermentative, Facultative Anaerobic Gram-Negative Bacilli
 2.2.1 Salmonella / Shigella 
 2.2.2 E. coli 
 2.2.3 Vibrio 2.3 Gram-Positive Bacteria2.3.1 Listeria monocytogenes 
 2.3.2 Enterococcus faecalis 
 2.3.3 Clostridium difficile 
 References
 Chapter 3: Bacterial Contamination in Food Production
 3.1 Introduction
 3.2 Types and Diversity of Bacteria in Food Contamination
 3.3 Molecular Methods for Tracking Bacterial Contamination in Food Production
 3.4 Elimination of Bacterial Contamination in Foods
 3.5 Conclusions and Future Directions
 Acknowledgments
 References
 Chapter 4: Fungal Contamination in Packaged Foods
 4.1 Introduction
 4.2 Films with Antifungal Activities 4.3 Modified-Atmosphere Packaging4.3.1 Controlling Mold Development Through the Use of MAP
 4.3.1.1 Effect of Low Oxygen Partial Pressure on Mold Development
 4.3.1.2 Effect of High Carbon Dioxide Partial Pressure on Mold Development
 4.3.1.3 Combined Effects of MAP with Other Environmental Factors
 4.3.1.3.1 Methodological Variability and Results Interpretations
 4.3.1.3.2 Influence of Other Environmental Factors on MAP Efficiency
 4.3.2 Controlling Mycotoxin Production Through the Use of MAP
 4.4 Conlusions
 References
 Chapter 5: Viral Contamination of Food
 5.1 Introduction 5.2 Most Important Foodborne Viruses5.3 Prevalence of Viruses in Food-Results of Some Surveys and Outbreak Occasions
 5.3.1 Viruses in Food-Viruses in Fresh Food
 5.3.2 Viruses in Shellfish and Other Bivalve Mollusks
 5.3.3 Emerging Zoonotic Viruses with Concern for Foodborne Transmission
 5.4 Knowledge Gaps and Future Trends and Expectations
 Acknowledgment
 References
 Chapter 6: The Downside of Antimicrobial Packaging:
 Migration of Packaging Elements into Food
 6.1 Migration in Antimicrobial Packaging
 6.1.1 The Migration Process
 6.1.2 Factors Involved in the Migration Process 6.1.3 The Role of the Substrate in the Antimicrobial Migration6.1.4 Testing and Legislation
 6.2 Dealing with Migration
 6.2.1 Strategies for Controlled Release Packaging
 6.2.2 Food Packaging Nanotechnology
 6.3 Migration of Compounds Other than Antimicrobials
 References
 Chapter 7: Packaging Material in the Food Industry
 7.1 Introduction
 7.2 General Information on Food Packaging Materials
 7.2.1 Glass, Metal, Paper Packaging
 7.2.2 Plastics Packaging
 7.2.2.1 Petroleum-based Packaging
 7.2.2.2 Biobased Packaging
 7.2.3 First Group: Polymers from Biomass